Sausage Stroganoff Recipes

Steps:

• Cook noodles according to package directions. Set aside. , In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.

Steps:

• Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
• Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through., In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.

Steps:

• In a large skillet over medium heat,add sausage and onion,cook until meat is no longer pick and onion is tender.
• Add 1 cup broth,worcestershire sauce,and pepper.
• Cover and simmer for 5 minutes.
• Stir together remaining broth, and flour, until smooth.
• Stir into skillet, and bring to a boil and stir for 2 minutes.
• Reduce heat and add sour cream.
• Stir until heated through, DO NOT BOIL.
• Add parsley if using.
• Serve over cooked noodles.

Steps:

• Slice sausage into strips (not dimes). In a skillet, brown over high heat. Add chopped onion and paprika to the skillet. Add tomato puree, mustard, bouillon cube, and water.
• Bring to a boil, then reduce heat to simmer and let simmer briefly over low heat.(about 30 minutes).
• Season with pepper and salt to taste.
• Garnish with sour cream just before serving.
• Serve with rice.